This post contains affiliate links. Please see our disclosure policy.
1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe. GF option
It is the season to plan winter meals and try out some holiday options to plan a menu! Lets start with this soft and delicious cornbread
This Pumpkin Cornbread comes together very quickly. The pumpkin and the spices add a wonderful flavor and moistness to it. Just a touch of maple to keep it lightly sweet. It is perfect to snack on as is, and also great made more sweeter or savory. For a sweeter version, add some sugar and add more pumpkin pie spice. Add dried fruit or other additions. For a savory cornbread, reduce the maple, add some garlic powder, nutritional yeast, herbs!
Serve it with chili, soups, or slice thin to make sandwiches. What’s your favorite way to eat cornbread?
More breads and rolls from the blog
- Pumpkin Sage Biscuits
- 100% Whole Grain Dinner Rolls
- Gluten-free Jalapeno pepperjack Biscuits GF
- Herb Garlic Flatbread
- Gluten-free Garlic Dinner Rolls GF
Everyday Kitchen: Book Depository has free shipping to Canada currently 33% off.
My book is finally shipping in UK..Amazon UK Book Depository which had a big price drop. Also available through Wordery and Hive UK.
This bread is inspired from Isa Chandra’s Pumpkin Cornbread.
Vegan Pumpkin Cornbread - 1 Bowl
Ingredients
Wet:
- 1/2 cup pumpkin puree
- 2 tbsp oil, (organic safflower or coconut)
- 1/4 cup maple syrup
- 3/4 cup almond milk, or other non dairy milk to make nut-free
- 1 tsp vinegar, (apple cider or white)
Dry:
- 1/2 cup flour, (I use unbleached all purpose)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice, (more or less to preference)
- 1/3 tsp salt , (or scant 1/2 tsp)
- 3/4 cup fine or medium cornmeal
Instructions
- Preheat oven to 350 degrees F. Grease or line a 9 by 5 inch loaf pan.
- In a bowl, combine all the wet ingredients and mix well. Sift in the flour, baking powder, soda, spices and salt.
- Add in the cornmeal and mix to combine. Transfer the batter to prepared loaf pan and use a spatula to even it out.
- Bake for 34 to 37 minutes. Cool for 5 minutes then remove from pan and cool for another 10 minutes before slicing. (You can also bake the batter into cornbread muffins. Bake for 20-24 minutes).
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you like this recipe, please consider rating it and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veganricha .
Hello,
This looks delicious! I was hoping for a suggestion to make it oil free and was wondering if apple sauce would work or make it to moist.
Thank you.
just use more pumpkin puree instead of oil, same amount
Really delicious! I only had sweetened soy milk and used that, and so I cut the maple syrup in half. Also, I added thyme and nutmeg instead of pumpkin spice. I’m using it as the base for a vegan cornbread dressing for Thanksgiving. Thank you so much!
Could i use entirely corn meal or at least mostly cornmeal? Thank you I adore all your recipes
it would be too dry and not enough gluten to come together so it’s not advised
Made this over the weekend and it was SOOOO GOOD! Thanks for a great recipe!!
Hi can this be frozen I have two big pumpkins I grew and i need to use soon
I havent tried it, but generally cornbread is freezer friendly. Wrap tightly in wrap or foil and freeze.
Such a good recipe! I tried replacing the pumpkin puree with half of a baked yam I made earlier that day. The house never smelled so good.
yay!
Have you ever tried this with sweet potato puree and left out the pumpkin pie spice? Not a huge fan of pumpkin, but like the idea of this recipe.
Sweet potato puree will work just fine. If you are using mashed sweet potatoes, you might need a tbspmore liquid depending on consistency. You can omit the spices and add flavors of choice.
Thanks for another terrific recipe. I love it! Just ate 2 warm pieces before the family gets home because otherwise there would be none for me! I made the sweet version; used a bit less maple.but a little heavier on the pumpkin spices!
I know right. it was hard to not eat that warm slice with the butter on top waiting for photos 🙂
Oh my gosh, this sounds amazing! I never would have thought of putting those two flavors together.
Hi Richa. This is wonderful cornbread! I made the GF version, using Jovial No. 4 whole grain GF pastry flour instead of the all purpose flour (I didn’t have Bob’s). The cornbread turned out perfect with a nice crumb and excellent flavor. We just enjoyed it with a bowl of white bean olive soup.
yay!